Kerrville resident Marianne Anderson, who began cooking for her family at the age of 10, was featured in our series about great Texas cooks. A tester for Cook's Illustrated magazine, editor of “The New! Grazin' at the Ranch” cookbook produced by her community, and a supplier of many silent auction and raffle dishes for charity (her paella dinner goes for at least $350), Anderson has plenty of great recipes, but this easy-to-assemble pasta is a favorite.

1 shallot, minced

3-4 fresh tomatoes, chopped

1/3 cup good tasting olive oil (see Note)

2 tablespoons balsamic vinegar

Salt, to taste

Freshly ground black pepper, to taste

1/2 pound dried pasta of choice (Anderson recommends fettuccine)

1 pound (16-20 count) fresh Gulf shrimp, shelled and deveined

1 clove garlic, minced

Juice of 1 lime

1/4 cup cilantro leaves, chopped

1/2 cup finely grated Parmesan cheese

SAN ANTONIO —
Instructions: Fill four pasta bowls with hot water to keep them warm for serving.

In a large bowl, mix shallot, tomatoes, olive oil, vinegar, salt and pepper. Let rest for about 15 minutes. Bring about 4 quarts of well-salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta, reserving 1/2 cup of the cooking water.

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Lightly film a large non-stick skillet with a little olive oil spray. Quickly sear shrimp and garlic, just until shrimp are pink. Sprinkle with the lime juice, then add the tomato mixture. Stir the mixture until warmed, adding a little cooking water if it seems too dry.

Empty the pasta bowls of the hot water and fill each evenly with the pasta and shrimp. Top each bowl with a handful of cilantro and a dusting of Parmesan. Serve immediately.